Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, stuffed acorn squash. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Stuffed Acorn Squash is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Stuffed Acorn Squash is something that I have loved my whole life.
All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. Acorn squash halves are filled with butter, brown sugar, stuffing mix, chicken broth and savory spices, and baked. Sprinkle with Parmesan cheese, if desired.
To get started with this recipe, we must prepare a few ingredients. You can have stuffed acorn squash using 30 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Stuffed Acorn Squash:
- Take 2 medium acorn squash
- Make ready 2 medium acorn squash
- Get 2 cup low-sodium chicken broth
- Take 2 cup low-sodium chicken broth
- Prepare 2/3 cup quinoa, rinsed
- Make ready 2/3 cup quinoa, rinsed
- Get 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Make ready 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Prepare 1/2 tsp coarse salt
- Take 1/2 tsp coarse salt
- Make ready 1/2 tsp ground black pepper
- Get 1/2 tsp ground black pepper
- Make ready 1 medium yellow onion, chopped
- Prepare 1 medium yellow onion, chopped
- Take 4 garlic cloves, minced
- Take 4 garlic cloves, minced
- Take 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Get 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Take 1 can diced tomatoes (I used a fire roasted variety)
- Get 1 can diced tomatoes (I used a fire roasted variety)
- Take 2 -3 cups fresh spinach
- Make ready 2 -3 cups fresh spinach
- Make ready 2 tbsp fresh basil, chopped
- Get 2 tbsp fresh basil, chopped
- Take 1 tsp fresh rosemary, finely chopped
- Get 1 tsp fresh rosemary, finely chopped
- Prepare 1 cup Gouda, shredded
- Make ready 1 cup Gouda, shredded
- Make ready 1/4 cup Asiago, grated
- Prepare 1/4 cup Asiago, grated
Stuffed acorn squash filled with brown rice, lean ground beef, tomatoes and warming spices is a comforting and splendidly colorful dish loaded with earthy and delicious flavors. Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. The best vegetarian stuffed acorn squash? It's roasted until tender and draped in a fall-scented Ready for the best stuffed acorn squash recipe?
Steps to make Stuffed Acorn Squash:
- Preheat oven to 375°F. Cut squash in half vertically and scoop out the seeds. Place in a baking pan cut side down and pan with 1" hot water. Bake 45 minutes, or until you can pierce them easily with a fork or knife. Remove from pan and pat off excess water. Place on a baking sheet.
- Bring broth to a boil in a medium saucepan and add quinoa; reduce heat to medium-low. Simmer for 15-25 minutes partially covered until liquid is cooked off.
- Heat about 2 tablespoons of olive oil in a nonstick pan on medium heat. Saute onions and garlic until translucent. Add chicken sausage, salt, and pepper and cook until warm. Transfer to large bowl.
- Using the same pan, add a tablespoon of olive oil and saute zucchini until translucent; transfer to the same bowl.
- Saute spinach until wilted; transfer to the bowl.
- Add tomatoes, basil, rosemary, and 3/4 of the gouda; mix until incorporated.
- Divide evenly until each squash and top with remaining gouda and asiago.
- Bake for 10 minutes; remove from oven and cool for 5-10 minutes.
- Enjoy!
- Preheat oven to 375°F. Cut squash in half vertically and scoop out the seeds. Place in a baking pan cut side down and pan with 1" hot water. Bake 45 minutes, or until you can pierce them easily with a fork or knife. Remove from pan and pat off excess water. Place on a baking sheet.
- Bring broth to a boil in a medium saucepan and add quinoa; reduce heat to medium-low. Simmer for 15-25 minutes partially covered until liquid is cooked off.
- Heat about 2 tablespoons of olive oil in a nonstick pan on medium heat. Saute onions and garlic until translucent. Add chicken sausage, salt, and pepper and cook until warm. Transfer to large bowl.
- Using the same pan, add a tablespoon of olive oil and saute zucchini until translucent; transfer to the same bowl.
- Saute spinach until wilted; transfer to the bowl.
- Add tomatoes, basil, rosemary, and 3/4 of the gouda; mix until incorporated.
- Divide evenly until each squash and top with remaining gouda and asiago.
- Bake for 10 minutes; remove from oven and cool for 5-10 minutes.
- Enjoy!
Alex and I have made many acorn squash recipes. Stuffed acorn squash officially marks Fall cooking in my kitchen. This stuffed acorn squash recipe is surprisingly easy. Think sweet tender squash roasted in the oven while you quickly prep a delicious. This Stuffed Acorn Squash filled with Quinoa Stuffing makes a beautiful and filling vegan main course.
So that is going to wrap it up with this exceptional food stuffed acorn squash recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
